RANVEER BRAR

INDIA

Television celebrity, Masterchef India judge, author, restaurateur, food film producer and bene-factor, Ranveer Brar is one of the most celebrated chefs in the India. His popularity on televi-sion is matched by his tremendous fan following on social media as well. Getting the basics right and revering the kitchen as an artist, are mantras Ranveer lives by and propagates to others as well. He has set up restaurants in India including at a heritage hotel, Alila Fort Bishangarh and abroad and curated the menu of many more (including cruise kitch-ens aboard Royal Caribbean). Having pioneered the first ever Twitter video show called Ranveer On The Road, covering new destinations each season and exploring their cuisines and cultures. For someone who propounds the theory of cuisine being an extension of culture, he strongly upholds the belief of travel making a good chef better. During the 2020 lockdown, his shows encouraging people to cook at home and with minimal ingredients that went on to be immensely popular. Partnering with various organisations during the COVID-19 crisis to run fundraisers, the beneficiaries ranging from daily wagers to farmers; as also a #BringThemBack campaign in association with NASVI to help re-instate Street Food Vendors back in business. An avid photographer with a keen eye for details, his love of art flows into his food styling and photographs as well. With a bestseller in his kitty, a popular host and judge on television and an artist both in and out of the kitchen, Ranveer Brar calls himself a food-sufi on a constant culinary quest.

CHICKEN PAHADI TIKKA

INGREDIENTS

450g boneless chicken leg cut into 1½ inch cubes 2 tbsp oil 1 medium onion, chopped fine 4 cloves garlic, chopped ½ cup gram flour, besan Melted butter for basting

First marinade

1 tbsp ginger and garlic paste Salt for seasoning ¼ tsp white pepper powder ½ tbsp lemon juice

Second marinade

¾ cup cashew nut paste ½ cup cream 1tbsp ginger-garlic paste Salt for seasoning ¼ tsp white pepper powder

Method

Heat oil in a pan, add the onion, garlic and sauté for a few minutes. Add the gram flour and sauté lightly, take care that the color of the gram flour doesn’t change. Remove and keep aside to cool. Mix together the ingredients for the first marinade in a bowl, add the chicken, coat well and set aside for one hour in a refrigerator. Remove from fridge, now apply the second marination and mix well. Set aside to marinate for three hours in a refrigerator. Preheat the oven to 200C or grill. Thread the marinated chicken pieces onto a skewer and cook in the preheated oven for ten minutes, basting with melted butter. Turnover, baste again with melted butter and let the other side cook for 10 minutes. Alternatively cook the chicken in a tandoor or over a charcoal grill for 6 minutes, or until partially cooked. Baste with melted butter and cook for another 3 to 4 minutes. Serve hot with a salad and chutney of your choice.

by RANVEER BRAR